Toll: origin, Old English, denoting a charge, tax, or duty. Paying a tribute, compensation.
Grain is milled into flour. In bygone days, the miller was aloud a “toll” or percentage of the final product as payment for his work.
Grist & Toll on Arroyo Parkway in Pasadena aims to bring the public back—back to having access to freshly milled flour.
No longer must you heave a 5 pound bag of mass-produced Gold Medal All-Purpose, but rather step into Grist & Toll’s small anteroom and try to choose between Hard Red Wheat-Triple IV or Sonora flours—baking bread or more interested in pastries and pizza?
During their holiday hours, Grist and Toll, owned and operated by Nan Kohler, will be open for flour purchases, as well as bread purchases from Los Angeles Bread Bakers. People may order breads for the holidays, too.
An array of yummy condiments (yes, we tried them all) made by Joseph Abrakjian of Beyond Bread—basil pesto, hummus, sun-dried tomato pesto, bell pepper confit, and laatar—are for sale, and we happily sampled a rustic country loaf (very crunchy crust and moist, delicous interior) and a seeded whole wheat focaccia (flavorful, nicely moist and chewy).
Besides delicious bounty, beautifully made wooden spoons, cutting boards, and cheese boards from Skamokawa creek (all from found woods rather than harvested wood) are available for holiday purchase.
Don’t forget to step in and view the still-pristine mill and sifter. The day we visited, L.A. Bread Baker organizer Mark Stambler was busy cranking out five pound bags of Hard Triple IV. They were selling like hotcakes.
Friday, Dec. 13th, noon-6 p.m.
Saturday, Dec. 14th, noon-5 p.m.
Friday, Dec. 20th, noon-6 p.m.
Saturday, Dec. 21st, noon-5 p.m.
Grist and Toll: An Urban Flour Mill, 990 S. Arroyo Parkway, #1, Pasadena 91105. Find them on Facebook here.